It’s time for a very berry summer dessert! This delicious version of strawberry shortcake is made up of almond flour biscuits, mascerated strawberries and coconut whipped cream. It’s uniquely flavored and uber delicious. I just know you’ll love it!
Here’s how to make the biscuits: Whisk together an egg and plain Greek yogurt. Add almond flour, baking powder and a pinch of salt and mix until a biscuit-like dough forms. Use two spoons or a cookie scoop to make 6 dollops of the dough onto a parchment paper-lined baking sheet. Bake 15-17 minutes at 350 degrees or until the biscuits are lightly browned. (P.S. you can use these biscuits for other recipes or to eat as-is!)
Here’s how to make the strawberries: Grab a pound of strawberries, hull them and chop them into quarters. Toss them in a bowl with a little bit of sugar and fresh lemon juice and use a fork to lightly mash them until they become juicy. Try not to eat them straight from the bowl, I dare ya’!
Here’s how to make the whipped cream: Place a can of full fat coconut milk in the fridge overnight. Open the can and spoon the coconut cream from the can into a bowl. Use a hand mixer to beat the cream until it’s light and fluffy. Add a little powdered sugar and vanilla extract and beat until smooth. (P.S. you can use the liquid in the can of coconut milk for another recipe.)
Assemble the shortcake: Cut the biscuits in half and top the bottom half with a giant scoop of mascerated strawberries and coconut whipped cream and throw the top half on each. Voila! You’re ready to shortcake.Print
Strawberry shortcake made with almond flour biscuits, mascerated strawberries and coconut whipped cream.
- 1 large egg
- ¼ cup plain Greek yogurt
- 1 cup almond flour
- 2 teaspoons baking powder
- Pinch kosher or sea salt
- 1-pound fresh strawberries, hulled and quartered
- 4 tablespoons granulated sugar
- Splash lemon juice
Coconut Whipped Cream:
- 15-ounce can full fat coconut milk, refrigerated at least 24 hours
- 3 tablespoons powdered sugar
- 1 ½ teaspoons pure vanilla extract
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or coat it with cooking spray. Set aside.
- In a medium glass bowl, whisk together the egg and Greek yogurt until combined. Fold in the almond flour, baking powder and salt until combined.
- Use two spoons or a cooking scoop to drop 6 equal-sized mounds of the dough onto the prepared baking sheet. Bake 15-17 minutes or until lightly golden brown. Let slightly cool, then slice in half.
- While the biscuits bake, place the strawberries, sugar and lemon juice in a medium glass mixing bowl. Use the back of the fork to slightly mash the strawberries. Taste and adjust the sweetness, if desired. Place in the refrigerator to chill.
- Remove the lid from the chilled can of coconut milk. Spoon the coconut cream from the top of the can and place in a medium glass bowl. Save the liquid in the can of coconut milk for another use. Use a hand mixer to beat the coconut cream on high until fluffy, about 2-3 minutes. Add the powdered sugar and vanilla and beat until smooth. Taste and adjust the sweetness, if desired.
- Build the shortcakes by layering each biscuit bottom with strawberries and coconut whipped cream and top with the biscuit top. Serve immediately.
Substitution Tip: Try with blueberries, blackberries or raspberries.
- Serving Size: 1 shortcake
- Calories: 182
- Sugar: 18g
- Sodium: 195mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg
Keywords: shortcake, strawberry, strawberries, almond flour, whipped cream, dessert